Tibetan Monk opens organic vegan restaurant in Sacramento, California – Low Calorie Diets Tips


This Tibetan monk opened a new vegan restaurant in Sacramento, California, largely influenced by a macrobiotic diet that aims to reduce animal products and eat seasonally grown, locally sourced foods.

Credit: Sacramento Bee/Youtube

Luo Rong “Sam” Sang Zhu, a Tibetan monk, opened the restaurant along with his brother-in-law/best friend on May 1, 2022. The Himalaya Organic Vegan Restaurant aims to bring “peaceful dining” to the Sacramento and Natomas area bring to.

The macrobiotic diet comes from Zen Buddhism and has its origins in Japan. The diet attempts to balance the yin and yang elements of the diet and is primarily based on grains, vegetables and other plants.

Born and raised in Tibet, Sam fled the country in 1995 and ended up in India, where he studied Buddhism. During his time as a monk, he cooked for 200 monks at the same time, for a total of over 5000 in the temple. He fell in love with cooking and the food culture of Buddhism.

Later Sam moved to Europe and cooked for a 5 star hotel. He was attracted to vegan food and moved to the Bay Area, California, in 2013 to work at his uncle’s vegan restaurant. He worked there for five years before moving to Sacramento to be closer to family and finally opening his own restaurant this year.

At Himalaya Organic Vegan, every plate is gluten free, sugar free and organic vegan. “Foods that don’t harm animals, are healthy and taste good!” says the website. They welcome all cultures, religions and all people to taste their delicious dishes.

Sam’s menu changes twice a day and is based on fresh and local vegan ingredients. Customers can order any item a la carte for $6, but people are encouraged to order the entire menu on one plate, which ranges from $12.75 to $15.75.

Although Sam says business has been slow so far, his philosophy for opening goes well beyond financial gain.

“I’m obviously trying to make money, I’m (in) business. But I think, “How is it possible to make really delicious food where people like it?” That’s my #1 (priority),” Sang Zhu told The Sacramento Bee.

A typical lunch plate might include miso pea soup, black-eyed peas, tossed salad with carrot-lemon-agave dressing, and a brown shiitake leek sauce over collards and kale. Try adding their homemade chili oil for an extra kick.

Sam and his brother-in-law start preparing the meal at 7am and post the lunch menu on their website around 9am. Around 1pm they start working on another batch of vegetables and around 4pm they release the evening menu. Three out of four cakes are also always on the menu, including chocolate, mango, strawberry, key lime pie, and coconut. Visit Himalaya Vegan Organic Restaurant and follow him on Instagram @himalayan_vegan_organic.

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